Etouffee

Make the Sea Seitan (recipe link) according to the instructions at the beginning of this How-To: Sea Seitan.

When your seitan is cooled, proceed with the recipe by adding the paprika, thyme, pepper and basil. Set the seitan aside.

The Roux

There are different colors to a roux. The darker it is, the tastier it is, the less thickening power it has. We are making a chocolate roux, which is one below the brick roux which is one below burning. So, this roux is two steps shy of burning. You must keep the heat medium, do not walk away, stir constantly.

Add the flour and oil to the pan. Stir well to combine.

You can see it getting darker...

...and darker...

... and after about 20 minutes, it is this chocolate color.

Your roux is ready for the next step.

The Rest

The holy trinity (celery, onion, bell pepper) is the Creole answer to the mirepoux (celery, onion, carrot). Other culinary trinities can be found here.

Enough fun!

Add the chopped onions, celery and pepper to the roux. Mix well.

Add the garlic. If you prefer yours minced, that is perfectly fine.

Add the sliced vegan sausage as well and stir well to combine. Cook until you smell the garlic.

Add the seitan and again mix well.

Have your stock ready, as well as the tomato paste, Worcestershire sauce and hot sauce (not pictured).

Add the tomato paste.

Mix the paste into the ingredients well.

Cook the paste until the color changes to a darker red.

This enhances the flavor.

Add the stock, the Worcestershire sauce and hot sauce. Mix well.

Simmer, covered, for 10 minutes. (I used foil because I do not have a lid big enough to fit my 15-inch cast iron skillet.)